Grilled Chipotle Steak Fajita Rice Bowl
A smoky, tender steak grilled with chipotle, served over fluffy brown rice with caramelized fajita veggies, pinto beans, and fresh toppings. This halal-friendly bowl combines bold flavors and healthy balance for a hearty, customizable meal.
- Prep Time: 30
- Cook Time: 25
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
4-5 oz flank steak
1 cup brown rice (uncooked)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 large onion (sliced)
1 cup canned pinto beans (rinsed)
2 tbsp olive oil
1 tsp ground chipotle
1 tsp smoked paprika
1 tsp cumin
1 tbsp lime juice
1/2 red jalapeño (sliced)
1/2 avocado (sliced)
1/4 cup diced tomatoes
Fresh cilantro (optional, for garnish)
Instructions
Marinate steak with chipotle, paprika, cumin, lime juice, and 1 tbsp oil for 1-2 hours
Cook brown rice according to package instructions
Grill steak on each side 4-5 minutes until charred and tender; let rest then slice thinly
Sauté sliced peppers and onion with remaining 1 tbsp oil until tender and caramelized
Assemble bowl with rice base, steak, grilled veggies, pinto beans, tomatoes, jalapeños, and avocado
Notes
Use chipotle powder (no adobo sauce) to avoid alcohol
Marinate steak in sealed container
Can substitute steak with halal meat alternatives
Add grilled corn kernels for extra smokiness
Leftovers keep well for 3-4 days in fridge